Preheat grill to low. Combine chopped guava, minced Habanero pepper, ketchup, cider vinegar, Ancho chile powder, dark brown sugar, white onion, garlic, zest and juice from limes, hot sauce, molasses, salt and pepper in a medium saucepan and simmer on grill for 30 minutes. Remove from heat and allow to cool. While Habanero Guava BBQ Glaze is simmering, combine ground beef chuck, ground sirloin, yellow onion, garlic, Walkerswood Jerk marinade, minced fresh thyme, salt and pepper in a large bowl, gently mixing with your hands, form six burgers, and place in the refrigerator for a few minutes to allow flavors to marry.
To prepare Coconut Jicama Slaw, peel Jicama and using a mandolin, slice into matchstick sized julienne strips. In a large bowl, combine vinegar and sugar and stir until sugar dissolves. Open a can of coconut milk (do not shake prior to opening) and spoon out 2 tablespoons of the thick coconut milk "fat" or cream that collects at the top of the can. Stir in the mayonnaise, poppy seeds and salt and add the julienned Jicama. Stir gently to coat and place in the refrigerator.
Retrieve burgers from fridge and allow to sit, covered for 10 minutes to return to room temp. Turn grill heat up to medium high and cook the pepper bacon in a skillet until nicely crisp. Drain on paper towels and set aside. Spray grill with vegetable oil. Place burgers on grill, baste generously with BBQ glaze and turn them once after 3 minutes. Continue gently brushing glaze on burgers while they cook. Place red onion slices on grill. Check internal temp of burgers with a digital thermometer after another three minutes. Heat burgers to 130 degrees for medium rare and 140 degrees for medium, depending on your preference. Spread onion buns with butter and toast on grill for about one minute. Place lettuce leaves on bottom bun. Top burgers with 2 cheese slices each, grilled red onion slices, 2 strips of the peppered bacon and 2 tablespoons of coconut Jicama slaw. Pour a little more BBQ glaze on bottom of top bun, assemble the burgers and get ready for a culinary trip to the islands in your own backyard.

Comments

Yes, this burger does have a lot of ingredients, but it also has explosive flavor and a great balance of subtle heat and spice, tempered with the coolness of the slaw and the delicious crunch of pepper bacon and red onion with that unctuous smoky, melted Provolone. Sometimes extra effort is reflected in an end result that is more than the sum total of all its' components. The inspiration for this burger came from a Carribean Carnival that I attended here in Atlanta and tried a variety of foods native to Cuba, Jamaica, Trinidad, the Bahamas and Haiti. This is a burger that you will crave from the first bite until the last! These burgers pair well with home-made Sangria using fresh fruit juices and Sutter Home Merlot of Cab or with a bottle of spicy, peppery Zinfandel or refreshing White Cabernet Sauvignon.